Photo: Leo Gong; Styling: Karen Shinto
Yield:
Makes 6 to 8 servings

This may look like your grandma's coleslaw, but it sure doesn't taste like it. We loved the flavor of this slaw piled atop pulled-pork sandwiches. Prep Time: about 30 minutes.

How to Make It

Step 1

Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

Step 2

In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

AprilGS's Review

jeichner
June 27, 2013
N/A

GalleyWench's Review

NRcook
December 22, 2012
Loved it . . . followed the recipe and it was perfect, a keeper! Can't believe someone actually made changes to the recipe and then had the nerve to give one star because the flavors didn't blend . . . duh!

bethwheeler's Review

DonnaD
April 13, 2012
N/A

Lynn67's Review

sonora
November 20, 2011
N/A

jeichner's Review

Daniellelee
June 25, 2011
This was really good! I followed the recipe almost exactly - however, I left the cilantro and green onions off of my husband's portion since he is not a fan. I thought both versions were great. So, if you do not like cilantro, leave it out and you will still love it. If you like cilantro, definitely add it in, it gives it a whole new level of flavor. I thought the spice from the chipotle was just about right, but if you wanted it extra spicy, just add more to taste. We will definitely be having this again. theycallmered obviously reviewed another recipe.

theycallmered's Review

theycallmered
June 22, 2011
I found this slaw recipe to be horrible. The lime and Greek yogurt reacted strangely giving the slaw a weird mouth texture. The dressing was bland even with double the amount of chipotle peppers added. BLECH!

sonora's Review

mousepotato
December 29, 2010
Tangy, way more interesting than the average coleslaw. Keeps well for several days without getting soggy. Made two versions, one followed the recipe exactly, the other used four times as much chipotle chile for the hot food enthusiasts. Both were devoured with gusto.

wendynield's Review

Melioh
September 22, 2010
Great simple and impressive salad! Be sure you use ONE CANNED CHIPOTLE CHILI. My husband thought the recipe called for one can of chilis it would have been inedible. We only used half of the dressing we made just to be sure everyone could eat it, and it was still perfect. I'm saving the extra dressing for the next batch!

NRcook's Review

Kathy19
August 18, 2010
Made this for a Cinco de Mayo party. Goes great with Mexican food. The chipotle gives it a nice kick.

Daniellelee's Review

laknight
May 02, 2010
This was super yummy. Great kick. Added on top of BBQ chicken sandwiches. So good. Wouldn't change a thing.